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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Baked Chicken and Vegetable Egg Roll

Source: dLife

Chicken and vegetables combined in a delightful appetizer.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	62.5

Total Carbs	6.0 g

Dietary Fiber	0.7 g

Sugars	0.3 g

Total Fat	0.8 g

Saturated Fat	0.1 g

Unsaturated Fat	0.1 g

Potassium	75.5 mg

Protein	6.1 g

Sodium	198.5 mg

Dietary Exchanges 0.8 Fat, 0.3 Vegetables, 0.3 Starch, 0.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Chop the water chestnuts, green onions, and garlic. Cut the chicken breasts into small pieces.
Place the chicken, broccoli, water chestnuts, green onions, garlic and 1 tablespoon of the soy sauce into a food processor and process for 5 seconds.
Place a large nonstick skillet over medium - high heat and coat with cooking spray. When pan is hot add the vegetable and chicken mixture. Cook 5 to 6 minutes.
Let mixture cool then stir in the egg white.
Spread out the egg roll wrappers and place 2 heaping tablespoons of the vegetable and chicken mixture in the center of each.
Wrap the egg rolls by first folding the top corner over the filling then proceed to folding the left and right corners.
Brush water over the remaining corner of wrappers. Roll the filled end of wrapper tightly towards the exposed corner and gently press to seal.
Spray the vegetable cooking spray over both sides of egg rolls.
Coat a baking tray with vegetable cooking spray and place egg rolls on tray. Bake for 6 to 7 minutes on each side at 450 degrees.
Mix together the remaining soy sauce with the chicken broth, 2 tablespoons green onions, and sesame oil. Serve sauce with egg rolls.